Easter Nest Coconut & Lime Cupcakes
Cooking time25 minutes
Prep time45 minutes
Servings12 portions
Ingredients
- 165g Stork tub
- 165g caster sugar
- 3 eggs, large
- 165g self raising flour
- 50g dessicated coconut
- Zest and juice of 1 lime
- 2 tbsps milk – whole milk
- 80g cornflakes
- 25g dessicated coconut
- 125g white chocolate, melted
- Green Jelly beans (100 g)
- Shards of toasted coconut
- Zest of 1 lime
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Line a muffin tin with 12 lime green paper cases.
- In a large bowl beat together the cupcake ingredients; Stork, sugar, eggs, self-raising flour, coconut, lime zest and juice and milk until evenly combined.
- Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
- Transfer to a wire rack and allow to cool completely.
- In a bowl combine the cornflakes and coconut. Add the melted white chocolate and stir well.
- Top each cupcake with the mixture to form the nests.
- Fill with the jelly beans, top with the toasted shards of coconut and sprinkle with lime zest. Serve.
